Sauerkraut with Carrots and Burdock

30 Jun

Summer is really here. July 4th is this week, and people are lighting up their grills all around. Today I stopped by Brooklyn Kitchen.  I was looking for one thing, and fell upon another: CHEESE DOGS. My grandma Baba used to make a microwave cheese dog for me when I was a kid. She’d slice open an Oscar Meyer wiener, filling it with American Cheese, and nuke the puppy for a minute.  In contrast, the dogs I got today are a little more sophisticated, pre-stuffed, a lot more natural, and I prepared mine on a cast iron skillet.  At this point in my life, eating a hotdog is really a thinly disguised excuse for me to eat a grand amount of sauerkraut. As if I need an excuse….

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A couple of dogs with my sauerkraut (and sauteed purslane)

Some time ago, I wrote up a master recipe for sauerkraut. My recent creation is a little more embellished, although the basics remain the same.

Sauerkraut with Carrots and Burdock

Finely slice 1 head of cabbage

Scrub clean 1 carrot and 1-2 burdock roots. You don’t need to peel them.

Grate the carrot and the roots. I use a box grater on one of the courser settings.

Mix all the ingredients together with 1T sea salt. Let them sit for an hour or more, so that the salt starts to help the veggies release their juices. After an hour, massage and pound your kraut, and then stuff it tightly into a jar. A quart sized mason jar should be large enough. Your kraut needs to be macerated enough that the juices rise above the salad.  Let it sit, covered for 3 days to a month.  The kraut is ready when you think it tastes right.  Mine sat for about 5 days so far, and  it’s good enough to use, but I’m still going to let it stay out a little longer to continue it’s fermentation.  During the fermentation time, you should check the sauerkraut every day or two for done-ness.  This is also helpful because as gasses build up from the fermenting process, the container needs to be “burped.”

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The Kraut is in the jar

On Mold

Kraut can last a long time in the refrigerator once it is done fermenting.  I made a large batch last year that took me about 6 months to finish, and it was none the worse for wear.  The one problem you might come into contact with is mold.  I made a batch of my basic kraut, only using red cabbage, back in March, and somehow it hasn’t had much luck.  I’m not sure why, except that maybe it’s always been a little low on fluid.  The good news is that mold only grows where your veggies are exposed to air.  The stuff under the brine is just fine.  I’ve kept eating this one, carefully skimming off the mold when it grows.  White mold, according to other fermenters I’ve talked to, is pretty innocuous.  If you have blue mold, that’s a case to throw it out.  The stuff below looks blue in the picture, but that’s just because my camera is picking up the hues of the purple cabbage underneath.

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mold growing on red sauerkraut

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4 Responses to “Sauerkraut with Carrots and Burdock”

  1. narf77 December 6, 2014 at 2:39 pm #

    I haven’t tried making kraut yet. Kimchi yes, kraut no. I think with summer on our doorsteps it might be time to have a go. CHeers for sharing this excellent recipe. I think I might have to go and source some burdock seeds as it just isn’t something we find here in Tasmania 🙂

    • Adele December 6, 2014 at 6:23 pm #

      Haha, there could be some people who have a problem with you introducing burdock to Tasmania if it’s not something that you find around there– as it is considered a noxious week by the general public! I was telling my father recently about my burdock concoctions, and he was dumbfounded by the idea that burdock could be useful for anything. I love it:-)

      • narf77 December 6, 2014 at 6:45 pm #

        So do the Japanese. That’s good enough for me to hunt out the seed 😉

Trackbacks/Pingbacks

  1. Ingredient of the day: Burdock Root (Articum lappa) | Brooklyn Alewife - July 12, 2013

    […] my last sauerkraut recipe, I added some ground burdock root.  I love burdock for its nutty taste and for its healing […]

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